DirtyFLRestaurant Inspection Data

CUBAN SANDWICHES ON THE RUN

2956 HWY 17-92

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3642893

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10696430

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. -in cabinets under rice cooker at front counter
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items mixed in and stored with food items and food storage items on a shelf left of glass display hot box -employee drink cup stored on 3 compartment sink -employee keys stored above and makokgncomtaft with clean utensils
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -hood system is missing run to allow grease to be contained to trap
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor throughout establishment behind and between equipment and storage units soiled with accumulation of grease and food debris
  • 36-24-5:Basic - Hole in or other damage to wall. -walls next to rice cooker at front counter damaged and soiled with grease -walls through establishment show signs of disrepair as evident of holes/chips in wall
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer next to restrooms
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of grease -plastic curtains in walk in cooler soiled with mold like substance
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -sandwich station reach in cooler interior soiled with accumulation of food debris
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 12A-19-4:High Priority - Employee washed hands with cold water.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak stored with rte turkey -operator provided with safe refrigeration storage handout
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -steak and onions no time mark
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -chlorine strips, no color chart
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -degreaser not labeled -spray bottle containing purple substance not labeled

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8783261

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drinks with RTE items
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -splash wall of soda machine
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -exterior door next to bathrooms
  • 46-04-4:Exit door locked. For reporting purposes only. -exit door next to bathrooms
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 47F -turkey 50F Operator moved items to colder unit **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in vegetable prep area stained
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8494632

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cook line cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - triple sink
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse -shreeded beef held overnight (47F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shreeded beef held overnight (47F - Cold Holding)
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - faucet on back wall

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8381599

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - kitchen equipment
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sandwich cook wearing watch Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cooking equipment
  • 08B-54-4:Basic - Food stored near sink exposed to splash. - bread stored next to/below hand wash sink in kitchen Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket on make line cooler Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - bulk rice container
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken held overnight in reach in cooler (48F - Cold Holding); raw pork held overnight (52F - Cold Holding) - steak held overnight in walk in cooler (43F-45F). Manager instructed employees to split into smaller portions Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb - faucet back of restaurant